Cuban Ropa Vieja

alexandra romero
Ropa Vieja is a very popular dish in Cuba, made from shredded meat and seasoned with tomato, a bit of white wine, and various spices. It can be accompanied by tostones or cassava.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 500 grams skirt steak
  • water, to cook the meat
  • 1/4 onions, to cook the meat
  • 1/2 garlic heads, in half, to cook the meat
  • 1/4 cups olive oil
  • 1 1/2 cups onion, in thin strips
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoons cumin powder
  • 1/4 teaspoons ground black pepper
  • 1/4 cups dry white wine
  • 1/2 cups tomato purée
  • salt
  • 1 cup green bell pepper, in thin strips
  • 2 plantains
  • vegetable oil
Preparation
20 mins
1h
Low
  • Place the meat, onion, and head of garlic in a pot, cover with water, and cook for 40 minutes, making sure the water doesn't run out. Remove from heat, reserve the water and meat, and let cool. Shred the meat and set aside.
  • Add oil to a pan and fry the onion and garlic, cooking for 2 minutes.
  • Add 1 cup of the meat cooking broth, cumin, pepper, and mix. Add the meat, wine, tomato puree, and cook for 10 minutes over medium heat.
  • When the liquid evaporates, cover and cook for 5 more minutes. Season with salt and add the green pepper. Remove from heat and set aside.
  • Heat enough vegetable oil and fry the pieces of plantain for 5 minutes until softened, remove them and reserve the oil for later use. Meanwhile, flatten the plantain pieces until they form a toast shape (circular), fry the plantain toast again for 2 minutes until crispy, remove excess fat and set aside.
  • Serve on a wide plate with white rice and tostones.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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